I don’t think I’ve met a potato I haven’t at least grudgingly devoured, as long as there was salt and pepper nearby. Potatoes are my comfort food. If I have a stomach ache, french fries will fix it. So these smashed, fried, and garlicky potatoes are an instant favorite for me. They’re especially good under a few fried eggs. Enjoy!
2 potato, cut into wedges
2 cups olive oil
4 cloves garlic, minced
2 tablespoons parsley, finely chopped
1 half lemon, squeezed
kosher salt and freshly ground pepper to taste
Toss potatoes in a pot of water, bring up to a boil, and cook until tender but still a bit hard in the middle, about 8 to 10 minutes of boiling. Drain, pat dry, and smash each wedge with the back of a fork into a little smashed disc.
Add the olive oil to a pan, the oil should be about 2 inches deep, with at least two inches of pan above it. Bring to about 325F, add the potatoes and cook, turning once, until golden brown. Drain onto a paper towel. Turn up the heat to 400F. Add the potatoes again, until a deep golden brown (about another 3 minutes). And drain on paper towels again. Mix with with garlic, parsley, lemon, salt and pepper.